2. Lay the fish with the back towards you. Cut along the length of the back feeping the blade of the knife above the horizontal back bones.
3. Start at the head and cut the fillet away from the bones keeping the blade as close as them as you can.Once some of the fillet has been released, lift up the area with your fingers to make it easier to see where you are cutting. When you are near the intestines (by the rib bones). Cut as close as them as you can. If very fine cut through them and remove the bones from the fillets with tweezers afterwards.Then turn the fish over and repeat the other side.